How To Make Churro Funnel Cake
This funnel cake is deep-fried like a churro then served crisp and coated in cinnamon sugar with a drizzling of caramel sauce and a whipped cream topping.
- 1tspbaking powder
- oil,for frying
- whipped cream
Pour vegetable oil in a frying pan (about 1 inch high) on medium high heat.
Place cinnamon and sugar in a shallow dish and mix well. Set aside.
Mix eggs, milk. Salt, baking powder and flour in a medium bowl until it’s a smooth batter.
Place a metal funnel cake ring in the oil.
Pour batter into a funnel, blocking the tip of the funnel with a finger.
Position funnel over the hot oil and slowly move finger so batter comes out in a steady stream. Make circular and crisscross motions to form a funnel cake.
If using a ring, pour batter around the edges first about 3 times before crisscrossing in the middle. Cook for about 1 to 2 minutes on each side.
Using tongs, flip the funnel cake so each side is browned. Remove to a paper towel to drain for a few seconds.
Dip funnel cake in cinnamon and sugar mixture, spooning over to make sure it gets on the funnel cake.
Drizzle with caramel and top with Mickey-shaped whipped cream.
- Calories: 383.93kcal
- Fat: 6.09g
- Saturated Fat: 1.85g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.48g
- Polyunsaturated Fat: 1.19g
- Carbohydrates: 76.72g
- Fiber: 6.65g
- Sugar: 36.74g
- Protein: 8.44g
- Cholesterol: 59.42mg
- Sodium: 303.09mg
- Calcium: 244.33mg
- Potassium: 190.45mg
- Iron: 1.73mg
- Vitamin A: 52.55µg
- Vitamin C: 0.40mg
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